A proudly South African keto lunch. Tender shredded biltong, creamy avocado, cherry tomatoes and crisp salad greens tossed in a light mustard vinaigrette. On the table in 10 minutes.
Prep Time:
10
Cook Time:
0
Serves:
2
Level:
Ingredients
150 g shredded biltong (beef or game, moist preferred)
100 g mixed salad leaves or baby rocket
1 large avocado, sliced
150 g cherry tomatoes, halved
1/2 English cucumber, sliced into half-moons
1/4 red onion, thinly sliced
50 g feta cheese, crumbled
30 g pecan nuts or walnuts, roughly chopped
Dressing:
3 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp Dijon mustard
Salt and black pepper to taste
Preparation
1. Whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper in a small bowl until emulsified. Set aside.
2. Arrange the salad leaves on a large platter or divide between two bowls.
3. Top with the avocado slices, cherry tomatoes, cucumber, and red onion.
4. Scatter the crumbled feta and shredded biltong generously over the top.
5. Sprinkle with pecan nuts or walnuts.
6. Drizzle with the dressing just before serving and toss lightly. Serve immediately.
Tips
Biltong is one of South Africa's best keto ingredients: high in protein, full of bold flavour, especially if it has that distinct yellow fat. For best results of this salad, use moist biltong and cut it into bite size chunky pieces. Feel free to add crumbled feta, toasted walnuts, or ribbons of cucumber to make it your own. This is a great meal on its own or a side dish to any meal.
Keep the dressing separate until you're ready to serve.
Nutritional Values
Nutrient Per Serving:
Calories 545 kcal
Total Fat 40 g
Net Carbohydrates 6 g
Protein 34 g